Thursday, August 29, 2013

Spicy Ground Beef Stuffed Bell Peppers: gluten free

~30 min + 30 oven time
Going on a low carb/sugar kick for two weeks to help my digestive system and possibly reduce my acne. Because of my breakouts I take a lot of antibacterials, so even though I eat healthy I still think I need a bit of an extra push to try to isolate its cause. Day one.

  • Two bell peppers
  • 1lb ground beef
  • half of a tomato diced
  • six button mushrooms diced or whatever other kind you want to use
  • half of a large onion
  • two cloves of garlic
  • 3Tbsp Sesame seeds
  • 1 tsp Italian spice
  • salt
  • pepper
  • spicy pepper paste to taste
-Preheat oven to 350.
-Cut off the top of the bell peppers. Remove the cores and stems then throw away. Set aside the good part of the leftover vegetables.

-Cook the beef over medium high heat in a LARGE skillet with a diced clove of garlic. While the beef is cooking dice all of your vegetables and the remaining bell pepper. Once completely cooked, drain the beef, remove it from the pan and reserve a little of the beef grease to cook the vegetables in.

-Turn the skillet back to medium high heat and let the grease start bubbling again. Add the vegetables, sesame seeds, a clove of garlic, salt, pepper, Italian spice, and spicy pepper paste. Stir well to combine. Cook for about ten minutes until the vegetables are nearly done.

-Remove from heat and combine the vegetables and beef well.

-Sprinkle the interior of the bell peppers with some salt, pepper, and Italian spice. Now stuff each with the mixture. Top everything with some more Italian spice.

-Put peppers in a bread pan or etc. and cover with aluminum foil.

-Cook in the oven for half an hour and it will be ready to eat. Feel free to melt some cheese on top right as it comes out of the oven.

I used poblanos as well for some extra spice and less bitterness.